Nori, where were you this evening?! I spent the entire interview wanting to hear your thoughts. Were you watching with the family?! Were the Disick children there?! What were you wearing?! Was Rob there?! Were there snacks?! - too many questions. Forgive me oh wonderful one ❤️
Doll I’m on the west coast [ you know that]. I’m watching it now. And you know if we had snacks…Rob was definitely there.
These adorable little cupcakes make a perfect summer treat, and they’re very easy to make, too!
[ Ingredients ] 12 wafer cup cones ( flat bottomed, and these ones are small. if you can’t find small ones, just use bigger ones but more of the mix into each one ) 125g unsalted butter 125g caster sugar 2 eggs 125g self-raising flour To decorate- Buttercream Multi-coloured sugar strands ( sprinkles ) 4 flake bars, each cut into 3 lengths
[ Method ] 1. Pre-heat the oven to 190°C ( 374 Fahrenheit ). 2. Stand the cones in a 12 hole muffin tin. 3. Use the all-in-one method: Whisk the butter, sugar, eggs and flour together using an electric hand whisk until pale and creamy. Mix until well combined - this should take about 5-7 minutes. 4. Divide between the cornets (2 tbsp) and bake in the oven until golden and risen. 5. Transfer cornets to a cooling rack for 5-10mins. 6. While waiting, put the buttercream into a piping bag with a large star nozzle. 7. Pipe a large swirl, just like a Mr Whippy ice cream cone, on to the top of each cupcake. Scatter over the sprinkles and finish each with a piece of flake into the cupcake.
Marinated goat cheese is the perfect topping to spread over crackers
or toasted bread. This version combines tangy lemon with fresh herbs and
black peppercorns that infuse the rich and creamy goat cheese with
flavor. It is ready to serve after marinating for 12 hours. Take a jar
and a baguette to share with friends at your next brunch or potluck.
SERVINGS: 4 to 5
TIME TO TABLE: 10 minutes prep, 12 hours marinating.
INGREDIENTS: 4 slices of Paramount Citrus lemon 4 sprigs of fresh chives 3 sprigs fresh thyme 2 sprigs fresh rosemary 1 teaspoon black peppercorns 1, 5-oz. log goat cheese, cut into 5 slices 1 to 1 ½ cups olive oil
1. Place 3 slices of lemon, 2 sprigs of chives and thyme, and one
sprig of rosemary in the bottom of a 16 to 20 oz. jar. Add the
2. Layer the goat cheese slices in the jar and add the remaining sprigs of chives, thyme, rosemary, and the slice of lemon.
3. Pour in the olive oil to fill the jar and cover the goat cheese.
Seal the jar and place in the refrigerator. Let marinade for 30 minutes
to 2 hours before serving. If the olive oil becomes thick, let the jar
come back to room temperature before serving.
Having a small child has meant our snack pantry has become a pile of half eaten, partially opened, crinkly crack and chip bags. We didn’t have a lot of clips to close the bags but a trip to the dollar store remedied that. We bought some simple clothes pins. Now the trouble is in storing the when they are not all in use. This is where the ribbon comes in.
Simply tack a small strip of ribbon or string to the inside of your pantry door and clip the unused clips to it. This way you can always find one, and they won’t be laying around somewhere else in the way!